Active Low-Carber Forums
Atkins diet and low carb discussion provided free for information only, not as medical advice.
Home Plans Tips Recipes Tools Stories Studies Products
Active Low-Carber Forums
A sugar-free zone


Welcome to the Active Low-Carber Forums.
Support for Atkins diet, Protein Power, Neanderthin (Paleo Diet), CAD/CALP, Dr. Bernstein Diabetes Solution and any other healthy low-carb diet or plan, all are welcome in our lowcarb community. Forget starvation and fad diets -- join the healthy eating crowd! You may register by clicking here, it's free!

Go Back   Active Low-Carber Forums > Main Low-Carb Diets Forums & Support > Low-Carb Studies & Research / Media Watch > Low-Carb War Zone
User Name
Password
Register FAQ Members Calendar Mark Forums Read Search Gallery My P.L.A.N. Survey


Reply
 
Thread Tools Display Modes
  #61   ^
Old Tue, Sep-01-20, 14:19
Ms Arielle's Avatar
Ms Arielle Ms Arielle is offline
Senior Member
Posts: 14,943
 
Plan: atkins
Stats: 255/230/200 Female 5'8"
BF:
Progress: 45%
Location: Massachusetts
Default

The original sour dough recipes didnot use sugar. Having once been a baker of bread, the amt of added sugar is nothing compared to the grain flours that jack up insulin levels.
Reply With Quote
Sponsored Links
  #62   ^
Old Tue, Sep-01-20, 14:35
Bonnie OFS Bonnie OFS is offline
Senior Member
Posts: 2,559
 
Plan: Dr. Bernstein
Stats: 188/150/135 Female 5 ft 4 inches
BF:
Progress: 72%
Location: NE WA
Default

I used to bake, too. A favorite recipe of mine was from James Beards' bread book. It called for 1 tablespoon of sugar or honey to about 6 cups of flour. But the sugar was optional. It took longer to rise, but worked well.
Reply With Quote
  #63   ^
Old Tue, Sep-01-20, 17:20
Ms Arielle's Avatar
Ms Arielle Ms Arielle is offline
Senior Member
Posts: 14,943
 
Plan: atkins
Stats: 255/230/200 Female 5'8"
BF:
Progress: 45%
Location: Massachusetts
Default

Ya, my fav was Ethiopian Honey Bread. Oh My God good. Like a cup of honey and a tablespoon of a sweet spice, not cardimon, the other one. Baki g bread became history when I read DANDR......
Reply With Quote
  #64   ^
Old Wed, Sep-02-20, 16:39
Bob-a-rama's Avatar
Bob-a-rama Bob-a-rama is offline
Senior Member
Posts: 1,676
 
Plan: Keto (Atkins Induction)
Stats: 235/171/185 Male 5' 11"
BF:
Progress: 128%
Location: Florida
Default

I rarely eat out, when I do it's at a steak house. I ask them to put no sauce or coating on the steak, just cook it.

I haven't eaten at a fast food place since the late 1970s. That's when I decided that life is too short to eat mediocre food.

I do miss a good yeasty, wheaty bread, but I like being trim and having no arthritis better.

Bob
Reply With Quote
  #65   ^
Old Wed, Sep-02-20, 17:11
Ms Arielle's Avatar
Ms Arielle Ms Arielle is offline
Senior Member
Posts: 14,943
 
Plan: atkins
Stats: 255/230/200 Female 5'8"
BF:
Progress: 45%
Location: Massachusetts
Default

Rofl, Im hoping to make Cooking Keto with Kristie's LC bread recipe. Basically oppsie bread eith yeast added for that aithentic aroma..... just cant find the youtube posting again.
Reply With Quote
  #66   ^
Old Thu, Sep-03-20, 09:56
Calianna's Avatar
Calianna Calianna is offline
Senior Member
Posts: 1,501
 
Plan: Atkins-ish (hypoglycemia)
Stats: 000/000/000 Female 63
BF:
Progress: 50%
Default

Quote:
Originally Posted by Ms Arielle
Rofl, Im hoping to make Cooking Keto with Kristie's LC bread recipe. Basically oppsie bread eith yeast added for that aithentic aroma..... just cant find the youtube posting again.



Is it this one?



https://www.youtube.com/watch?v=IUsFqRELdqQ


There's a lot more in that recipe than in the oopsie recipe I use, although I can see putting some yeast in the basic oopsie recipe to provide a more bread-like flavor.





The oopsie recipe I use. I changed the original 3 egg version to 8 eggs, so that I could use a whole 8 oz block of cream cheese. This gives me 18 oopsies:



Quote:
8 eggs, separated
8 oz cream cheese - Do NOT microwave to soften.

1/8 tsp cream of tartar
1/8 tsp salt
1 scoop (1/40 tsp) stevia powder (Kal brand, with no maltodextrin, or any other extenders)


Separate eggs - yolks and cream cheese in a medium sized mixing bowl, egg whites in a large mixing bowl.



Add cream of tartar, stevia, and salt to the egg whites. Blend with electric mixer on low speed, then beat on high speed until stiff peaks form.


Blend the yolks and cream cheese on low speed, then beat on high speed until relatively smooth. It's ok to still have little chunks of cream cheese.


Pour half of the yolk and cream cheese mixture into the stiff egg white mixture, and fold in gently, using as few strokes as possible, so you don't break down the egg whites. Then pour in the other half of the yolk and cream cheese mixture, and fold that in very gently too, with as few strokes as possible.


Portion the batter into individual piles on parchment lined cookies sheets or baking pans - or you can use mini-baking pans for round buns, or if you have an approximately 4"-4-1/2" diameter or square mold, you can use that to create a more uniform shape for your oopsies (I have a bread slice shaped Joie mold, approx 4" across - I spoon in oopsie batter, smooth to the edges of the mold, pick up the mold and repeat, to give me 3 rows of 3 oopsies on each pan, 18 total.)



Bake 30 minutes at 300-325F. Since I'm doing two pans, I have them on separate racks in the oven, and switch racks after 15 minutes, so they brown evenly.






As you can see, I don't use any protein isolate, or extra fats - it's not much more than eggs and cream cheese. The keto bread sounds good though -if I can locate some unflavored whey protein isolate and oat fiber, I'll give it a try.

Last edited by Calianna : Thu, Sep-03-20 at 10:30. Reason: oops- gave the wrong baking temp in recipe - fixed it
Reply With Quote
  #67   ^
Old Thu, Sep-03-20, 10:03
Ms Arielle's Avatar
Ms Arielle Ms Arielle is offline
Senior Member
Posts: 14,943
 
Plan: atkins
Stats: 255/230/200 Female 5'8"
BF:
Progress: 45%
Location: Massachusetts
Default

Looks yummy!! Have all the ingredients, too.

The link to a bread by Kristie looks promising but not the sliced bread I remember. Maybe I was dozing more than I realized...and this is it.
Reply With Quote
  #68   ^
Old Thu, Sep-03-20, 11:14
Merpig's Avatar
Merpig Merpig is offline
Posts: 7,565
 
Plan: EF/Fung IDM/keto
Stats: 375/225.4/175 Female 66.5 inches
BF:
Progress: 75%
Location: NE Florida
Default

Quote:
Originally Posted by Ms Arielle
Rofl, Im hoping to make Cooking Keto with Kristie's LC bread recipe. Basically oppsie bread eith yeast added for that aithentic aroma..... just cant find the youtube posting again.
I think I tried this recipe one time:
https://www.gnom-gnom.com/gluten-free-paleo-keto-bread/

It was pretty tasty as I recall. But now that almond and coconut are both off the table for me while I try my Everlywell test elimination diet it limits lots of the LC/keto baking recipes
Reply With Quote
  #69   ^
Old Thu, Sep-03-20, 11:17
Ms Arielle's Avatar
Ms Arielle Ms Arielle is offline
Senior Member
Posts: 14,943
 
Plan: atkins
Stats: 255/230/200 Female 5'8"
BF:
Progress: 45%
Location: Massachusetts
Default

Thanks. Will check it out. My DS2 wants to bake today....all LC.
Reply With Quote
  #70   ^
Old Fri, Sep-04-20, 08:12
Bob-a-rama's Avatar
Bob-a-rama Bob-a-rama is offline
Senior Member
Posts: 1,676
 
Plan: Keto (Atkins Induction)
Stats: 235/171/185 Male 5' 11"
BF:
Progress: 128%
Location: Florida
Default

Quote:
Originally Posted by Ms Arielle
Ok , Bob, need that recipe for lc macaroni !!!

Hi,

DW hasn't settled on a recipe yet. She's tried 3 from YouTube using the keywords keto and pasta

The last one she tried was think and dense like gnocchi

She says there are quite a few, and although I have enjoyed them all, she says she is still looking for something better.

Bob
Reply With Quote
  #71   ^
Old Fri, Sep-04-20, 09:34
Ms Arielle's Avatar
Ms Arielle Ms Arielle is offline
Senior Member
Posts: 14,943
 
Plan: atkins
Stats: 255/230/200 Female 5'8"
BF:
Progress: 45%
Location: Massachusetts
Default

Lol,yup, there are good pasta substitues but Im looking for "great". Spagetti squash tastes like squash. Its good with a cheese sauce. MEH, with a red sauce.

We tried konjac rice.....great rice substitute. My teens loved it.

If I make pasta for kids, Im in trouble. A small bowl is never enough.lol
Reply With Quote
  #72   ^
Old Fri, Sep-04-20, 10:50
Merpig's Avatar
Merpig Merpig is offline
Posts: 7,565
 
Plan: EF/Fung IDM/keto
Stats: 375/225.4/175 Female 66.5 inches
BF:
Progress: 75%
Location: NE Florida
Default

Quote:
Originally Posted by Ms Arielle
If I make pasta for kids, Im in trouble. A small bowl is never enough.lol
I'm lucky that pasta has never called my name. I do make it sometimes for the grandkids when they come over. They all adore mac and cheese. But I can take it or leave it. Even in my old non-LC days I was pretty "meh" about pasta, though my mom made the most awesome spaghetti sauce ever but would never give me the recipe and now she's gone. I sure wish I had it as I'd love to see if I could LC-ize it. It would be super with meatballs ro Italian sausage or something.

My downfall has always been sweets and the grandkids also love to bake when I come over. I'm better off letting them bake "regular" stuff as I don't have many issues avoiding wheat and sugar. But if we try to bake any sort of keto recipes I could easily end up eating the entire batch.
Reply With Quote
  #73   ^
Old Fri, Sep-04-20, 11:53
teaser's Avatar
teaser teaser is online now
Senior Member
Posts: 14,355
 
Plan: mostly milkfat
Stats: 190/152.4/154 Male 67inches
BF:
Progress: 104%
Location: Ontario
Default

I thought I liked spaghetti until the first time I tried some sauce on scrambled eggs. Turns out I just like sauce.
Reply With Quote
  #74   ^
Old Fri, Sep-04-20, 15:37
Ms Arielle's Avatar
Ms Arielle Ms Arielle is offline
Senior Member
Posts: 14,943
 
Plan: atkins
Stats: 255/230/200 Female 5'8"
BF:
Progress: 45%
Location: Massachusetts
Lightbulb

Quote:
Originally Posted by Merpig
I'm lucky that pasta has never called my name. I do make it sometimes for the grandkids when they come over. They all adore mac and cheese. But I can take it or leave it. Even in my old non-LC days I was pretty "meh" about pasta, though my mom made the most awesome spaghetti sauce ever but would never give me the recipe and now she's gone. I sure wish I had it as I'd love to see if I could LC-ize it. It would be super with meatballs ro Italian sausage or something.

My downfall has always been sweets and the grandkids also love to bake when I come over. I'm better off letting them bake "regular" stuff as I don't have many issues avoiding wheat and sugar. But if we try to bake any sort of keto recipes I could easily end up eating the entire batch.



You are definitely in a good place now. The sweets dont call to you ......

I too must be careful of eating too many servings of the low carb options.

Son made LC choc chip dough. Ate half, gave half to brother. Made another batch today !lol

Pasta. After teaching my boys to nake brownies standing on a kitchen chair, dumping ingredients into bowl, stirring. Pour into baking pan. Then when tall enough, crank the pasta maker. Today, the pasta maker is packed away. Too delish!!

I never made mac n cheese for my kids. I might now that they are teens.
Reply With Quote
  #75   ^
Old Fri, Sep-04-20, 17:49
Calianna's Avatar
Calianna Calianna is offline
Senior Member
Posts: 1,501
 
Plan: Atkins-ish (hypoglycemia)
Stats: 000/000/000 Female 63
BF:
Progress: 50%
Default

Quote:
Originally Posted by teaser
I thought I liked spaghetti until the first time I tried some sauce on scrambled eggs. Turns out I just like sauce.



This is the sort of thing I've found out about a lot of foods. Turned out it was the flavor of a sauce, toppings, or a combination of seasonings that I actually liked, and the starch component was really nothing more than a bland tasting carrier for the good stuff. Substitute a LC friendly "carrier" for the starch or sugar component, and I can easily satisfy the desire for the for the flavor that I liked.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off



All times are GMT -6. The time now is 13:14.


Copyright © 2000-2020 Active Low-Carber Forums @ forum.lowcarber.org
Powered by: vBulletin, Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.